High-temperature sterilized low-salt instant minced fish product

A high-temperature sterilization and product technology, which is applied in food preservation, food preparation, food science, etc., can solve the problems of damaging the taste and nutritional value of surimi products, reducing product quality, etc., to meet conditioning, improve shelf life, and easy The effect of digestion and absorption

Inactive Publication Date: 2015-03-25
WEIFANG MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent (CN103734791A) discloses a normal temperature surimi product and its processing method, which consists of surimi, egg white liquid, pig fat, modified starch, ice water, onion, carrot, salt, hexametaphosphate, maltose syrup, , glucose, xylose, seafood seasoning, potassium sorbate, nisin, sodium erythorbate and other ingredien

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] First, mix 200g vegetable oil, 30g salt, 20g monosodium glutamate, 60g ginger juice, 30g cooking wine, 40g trehalose, 10g allspice, and 10g chili powder to obtain a seasoning liquid for later use; add 200g fresh surimi with 1.5% water-retaining agent and then quick freeze After keeping at -30°C for 30 minutes, cut into strips. The water retaining agent is a mixture of 0.4% composite phosphate, 0.2% propylene glycol and 0.9% glycerol. The composite phosphate m (sodium tripolyphosphate): m ( Sodium pyrophosphate): m (sodium hexametaphosphate)=2:2:1; put the cut surimi into a cold-air drying oven at 5°C and dry for 6 hours with cold air and take it out. The moisture content is 56.1%; the dried fish Put the minced strips in a microwave oven and heat it for 35s at the high-end. You can see that the minced fish has a porous structure. Put it in the prepared seasoning liquid and soak for 45 minutes, bag it, seal it, and sterilize it at 121°C for 10 min. Afte...

Example Embodiment

[0025] Example 2:

[0026] First, mix 180g vegetable oil, 25g salt, 15g monosodium glutamate, 45g ginger juice, 25g cooking wine, 30g trehalose, 8g allspice, and 7g chili powder to obtain a seasoning liquid for later use; cut 150g frozen surimi into slices and put it in cold air The dried surimi slices are put in a microwave oven and heated for 20s at a high level and then taken out. You can see that the surimi is gel-like structure. Put it in and prepare. After being immersed in the seasoning liquid for 60 minutes, bagging, sealing, and high-temperature sterilization at 121°C for 15 minutes, then taking it out to obtain the high-temperature sterilized low-salt instant surimi product of the present invention. After being placed at room temperature for 30 days, no deterioration occurred, and the total number of colonies reached the standard. After unpacking and tasting, the product of this example has a uniform taste and maintains a highly elastic gel texture.

Example Embodiment

[0027] Example 3:

[0028] First, mix 320g vegetable oil, 38g salt, 25g monosodium glutamate, 70g ginger juice, 40g cooking wine, 50g trehalose, 15g allspice, and 15g chili powder to obtain a seasoning liquid for later use; quick-frozen 300g fresh surimi to -30℃ and keep it for 25min. Cut into chunks; put the cut surimi cubes in a hot air drying oven at 30°C under cold air for 1 hour, and then take it out, with a moisture content of 53.6%; put the dried surimi cubes in a microwave oven and heat them for 40 seconds at a high level. It can be seen that the surimi has a porous structure, soak it in the prepared seasoning solution for 30 minutes, bag it, seal it, and take it out after autoclaving it at 121°C for 12 min to obtain the instant high-temperature sterilization low-salt ready-to-eat. Surimi products. After being placed at room temperature for 30 days, no deterioration occurred, and the total number of colonies reached the standard. After unpacking and tasting, the product ...

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PUM

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Abstract

The invention relates to the field of food processing and storage, in particular to a high-temperature sterilized low-salt instant minced fish product and a preparation method thereof. The instant minced fish product is heated and formed through microwave to form a gel or porous structure and is subjected to high-temperature sterilization to keep the high-elasticity gel or porous texture; the instant minced fish product is prepared from the following steps: chopping the minced fish; drying the minced fish blocks, wherein the drying mode is cold air drying or hot air drying, and the minced fish blocks are dried until the moisture content is 50-60 percent; performing microwave heating until the minced fish is gel-shaped or porous; placing the product in flavor liquid to soak; packaging the product and then performing high-temperature sterilization to obtain a finished product. The product is heated and formed by the microwave to form the gel or porous structure, is soaked by the flavor liquid and is subjected to high-temperature sterilization to obtain the high-elasticity normal temperature circulation instant minced fish new product, so the minced fish product requirements of consumers on conditioning, convenience and gel food feature can be met better, and the defects of the prior art are made up.

Description

technical field [0001] The invention relates to the field of food processing and storage, in particular to a high-temperature sterilized low-salt instant surimi product and a preparation method thereof. Background technique [0002] Surimi is a new type of aquatic conditioning food raw material. After chopping and mixing the minced fish, add salt, auxiliary raw materials, etc. to crush it to form a thick fish paste and then heat it to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, Fish rolls and more. Because surimi products are easy to prepare, tender and delicious, and resistant to storage, they are quite suitable for urban consumption. Such products can be manufactured in large-scale factories or by hand at home. It can not only increase the economic value of low-value fish, but also be accepted by people, so it is a promising aquatic product. However, the surimi products currently on the market have a single form, only frozen fish ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L3/00A23L5/34A23L17/70
Inventor 张莉莉张丰香邵丽军王霞
Owner WEIFANG MEDICAL UNIVERSITY
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